In an effort to avoid adding any of those seemingly inevitable winter pounds on, I devised this recipe as clever way to make me feel like I was eating a big bowl of pasta. And it works! Little tender bites of squash make for a lovely accompaniment to a homey tomato sauce, and I have a feeling I won’t be ditching this recipe once the warmer months roll around either!

Step #1: Preheat a saucepan on medium and boil a large pot of water for the squash.

Step #2: Peel all your zucchini and squash, and then dice them about as evenly and finely as you can. I shoot for around ¼”- ½” cubes. Once the water has come to a boil, cook the squash in two batches. They will only need a few minutes to reach a perfect tenderness, so watch them carefully!

Step #3: Dice the 4 bacon slices and add them to your preheated saucepan. Cook until nicely browned but not crisp. If there’s too much fat left, drain some out, but otherwise leave it in the pan for cooking the onion and garlic in.

Step #4: Add your diced onion to your pan and sauté for a few minutes. Add your garlic, and whatever spices/herbs you’re in the mood for. Personally, I like red pepper flakes, fennel and rosemary. Combined with the smoky bacon flavor, those spices/herbs make this dish super cozy.

Step#5: Give that mixture a few minutes and a few stirs, then add in your drained cannellini beans. Cook until your onions are translucent and your beans are soft but not falling apart. Add your can of crushed tomatoes, cooked bacon bits, and stir it all together.

Step #6: Let this come to a good bubble, bubble, toil and trubble before lowering your heat to medium-low and letting it simmer for as long as your patience can muster. I often make this on weeknights upon getting back from the gym, so I am chopping at the bit to get some food in my mouth. I don’t let it simmer for much longer than 15 minutes before deeming it ready to eat!

Step #7: Add your sauce to a heaping bowl of squash, throw on a hefty grating of parmesan cheese, and enjoy!